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Haggis Spiced Baked Chicken Breast with Black Pudding and Plum Chutney

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Scottish haggis imports are currently banned in the USA due to the fact that the product contains lambs' lungs. This means that it is nigh on impossible for Americans to sample the real thing without traveling to another country but it is entirely possible to capture the spicy flavor of haggis in any number of tasty home cooked meals. This recipe sees chicken breast cooked with traditional haggis spices and served with Scottish black pudding (also called blood pudding), a delicious and incredibly simple homemade pear chutney and attractive circular fried eggs on fried bread.

Haggis Spiced Chicken, Black Pudding and Plum Chutney
Credit: Gordon Hamilton

Haggis spiced chicken breast with black pudding, plum chutney, fried eggs and fried bread

Ingredients (Serves 1)

  • 1 skinless chicken breast fillet
  • 1 teaspoon allspice
  • 1 teaspoon ground nutmeg
  • 1 teaspoon ground coriander seeds
  • ½ teaspoon black pepper, plus a little extra for general seasoning
  • Salt
  • 1 ripe sweet pear
  • ¼ small white onion
  • 1 garlic clove
  • 1 teaspoon balsamic vinegar
  • Rapeseed (or vegetable/sunflower) oil, as required
  • 2 slices black/blood pudding
  • 2 slices of bread
  • 2 eggs
  • Salad cress to garnish

Directions

Chicken in Spices
Credit: Gordon Hamilton

Chicken breast is patted in mixed spices

Put the allspice, nutmeg, coriander and black pepper in a deep plate and season further with a little salt. Stir well to combine all the spices together. Pat the chicken fillet in the mix to cover it all over.

Spiced Chicken
Credit: Gordon Hamilton

Chicken breast is covered in mixed spices

When the chicken is covered in the spices to your satisfaction, cover the plate and allow to dry marinate for a minimum of two hours.

Plum Chutney Ingredients
Credit: Gordon Hamilton

Assembled plum chutney ingredients

Quarter the pear down through the center and cut out and discard the seeds and hard core. Roughly chop and add to a saucepan with the peeled and finely chopped onion quarter, the peeled and grated garlic clove, the balsamic vinegar and two tablespoons of cold water. Season with a little salt and pepper, stir well with a wooden spoon and put the pan on to a fairly high heat until the liquid just starts to simmer.

Plum Chutney
Credit: Gordon Hamilton

Plum chutney

When the liquid starts to simmer, reduce the heat to achieve as gentle a simmer as possible and continue to cook, stirring frequently, for about ten minutes or until no liquid remains and the pear pieces have broken down. Turn off the heat, cover and leave to cool completely.

Oven Ready Chicken
Credit: Gordon Hamilton

Chicken breast is added to small casserole dish for baking

Put your oven on to preheat to 375F/190C/Gas Mark 5 and pour a little oil in to the base of a casserole dish just large enough to contain the chicken breast fillet. Lay the fillet in the dish, put the lid on and place it in the heated oven for twenty-five minutes.

Frying Black Pudding
Credit: Gordon Hamilton

Black pudding slices are added to frying pan

Take the chicken from the oven and pierce it with a metal skewer or fork to check the juices run clear. Put the lid back on and set aside to rest for ten to fifteen minutes while you prepare the rest of the dish.

Pour a couple of tablespoons of oil in to a large non-stick frying pan and add the black pudding slices to fry on a medium heat for five minutes each side.

Cutting Bread Circles
Credit: Gordon Hamilton

Circles are cut from bread slices

A large drinking glass or similar implement should be used as a template to cut a large circle from each of the two slices of bread. The rest of the bread can be used to make breadcrumbs for future use or any other purpose.

Frying Bread Circles
Credit: Gordon Hamilton

Bread is added to frying pan with black pudding

When the black pudding slices have been turned, add the bread slices to the pan to fry for two to two and a half minutes each side.

Egg in Glass
Credit: Gordon Hamilton

Egg is broken in to small glass and seasoned

It is best to break the eggs firstly in to two small drinking glasses, cups or ramekins to make them easier to add to the frying pan. They should also be seasoned in the glasses with a little salt and pepper.

Frying Eggs
Credit: Gordon Hamilton

Eggs are gently fried sunny sides up

Wipe a small non-stick frying pan with a piece of kitchen paper containing a little oil and bring it up to a medium to high heat. Carefully pour in the eggs and when you can see they are holding their shape (about ten seconds or so), reduce the heat to low to medium and fry for about three minutes until you can see the whites are set all the way up to and around the yolks.

Turned Bread
Credit: Gordon Hamilton

Bread circles are turned to fry on their second sides

The bread circles should crisp up and turn a nice golden color. When the cooking time is up, turn the heat off under the pan.

Draining Fried Bread
Credit: Gordon Hamilton

Fried bread is drained on kitchen paper

Lift the fried bread briefly to a plate covered with kitchen paper to drain.

Cutting Eggs
Credit: Gordon Hamilton

Cutting circles from fried eggs

Lift the fried eggs to a plate. Use a slightly smaller drinking glass than was used to cut the bread to cut circles from them with the yolk as central in each circle as you can make it.

Egg Circles
Credit: Gordon Hamilton

Egg circles are ready for plating

The egg off-cuts can be eaten separately or simply discarded.

Black Pudding and Fried Bread
Credit: Gordon Hamilton

Black pudding and fried bread are plated first

Lift the black pudding slices to opposite corners of a heated square plate and the fried bread to the other two corners

Fried Eggs on Bread
Credit: Gordon Hamilton

Fried eggs are lifted on to bread circles

Carefully lift a fried egg circle on to each piece of fried bread.

Plum Chutney on Black Pudding
Credit: Gordon Hamilton

Plum chutney is spooned on to black pudding

Spoon a couple of teaspoons of the cooled pear chutney on to each black pudding slice.

Cutting Chicken
Credit: Gordon Hamilton

Rested chicken is cut for service

Lift the chicken breast to a plate or chopping board and cut it in half at an angle.

Plated Chicken
Credit: Gordon Hamilton

Chicken is arranged in the center of the serving plate

Sit the chicken pieces in the center of the plate and garnish with the salad cress to serve.

Eating Chicken
Credit: Gordon Hamilton

Enjoying haggis spiced chicken, black pudding and plum chutney with fried eggs and bread

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